TX 715
.C558
Copy 1
Rki
Choice I^ECIPtS
Compiled l\
PRACTICAL
HOUSEKEEPEllS
Sonoma County, California
1000 .
A LEi
NA
LIBRARY OFXONGRESS.
-^%rvS
Chap...:-r.. Copyright No
AMERICA. |» I
UNITED STATES OF
FIRE INSURANCE COMPANY
OF HARTFORD, CONN.
ANNUAL STATEMENT, JANUARY 1. 1900
Capital |i, 000,000 00
Assets 4,551,283 55
ASSETS
Real Estate $ 327.315 49
Stocks and Bonds 2, 784,854 50
Loans on Bonds and Mortgage 736,040 00
Cash in Banks and in Office 231,616 16
Premiums in Course of Collection (net) 348,443 90
Other Assets 123,013 50
Total Assets ^4,551, 283 55
LIABILITIES
Losses in Process of Adjustment and Settlement $ 210,857 74
Reserve for Unearned Premiums 1,784,168 02
Commission, Brokerages, and all other Claims against Company 58,302 82
Reserve Fund for Contingencies 25,000 00
Total Liabilities 12,078,328 58
Capital Stock Paid in 1,000,000 00
Net Surplus over Capital and all Liabilities 1,472,954 97
$4,551,283 55
PFineipal Office, 95 Pearl Street, Haptford, Conn.
JAMES NICHOLS, President. B. R STILLMAN, Vice-Pres. and Sec.
H. A. SMITH, Assistant Secretary.
PACIFIC COAST DEPARTMENT
409 CALIFORNIA STREET, San Francisco, Cal.
GEO. D. DORNIN
GEO. W. DORNIN
ASS'T MANAGER
Choice Recipes
COMPILED BY
Practical Housekeepers
OF
Sonoma County,
California
1900
Prepared for and Issued by
THE
PACIFIC DEPARTMENT
OF THE
National Fire Insurance Company
OF HARTFORD, CONN.
AND
SPRlNGFlELD^FiRE AND Marine Insurance Co.
OF SPRINGFIELD, MASS.
GEO. D. DORNIN, Manager
San Francis-co
THE WHITAKER & RAY CO.
(ncorporated)
Library of Congrei%
Office of th«
MAY 3 -19011
Keglstsr «f Copyright*
SECOND COPY.
63300
Copyright
IQOO
Geo. D. Dornin
Of all appeals — although
I grant the power of pathos and of gold,
Of beauty, flattery, threats, a shilling — no
Method's more sure at moments to take hold
Of the best feelings of mankind, which grow
More tender, as we every day behold.
Than that all-softening, overpowering knell.
The tocsin of the soul — the dinner bell.
— Byron.
CONTENTS
^
Breads 7
Soups II
Fish 13
Entrees 14
Meats 15
Vegetables 17
Salads 19
Fish and Meat Sauces 24
Puddings 25
Pudding Sauces 30
Pies 31
Frozen Dainties 32
Cakes 34.
Pickles 43
Confectionery 47
Breakfast and Luncheon Dishes 49
For the Invalid's Tray 56
Table of Weights and Measures 6a
BREAD ^ ^
^
^
"Would you know how first he met her ?
She was cutting bread and butter."
— Goeihe.
PERPETUAL YEAST— Mrs. Briggs
A quart preserving can is the most convenient thing to start
and to keep this yeast in. To begin a can of this perpetual yeast,
dissolve a compressed yeast cake in a quarter of a cup of lukewarm
potato water — ^that is, the water in which the potatoes for dinner
are cooked. Fill a quart can of glass half full of lukewarm potato
water. Add half a cup granulated sugar to it, and when this is
dissolved add the quarter of a cup of dissolved yeast. Stir well and
set the can containing the yeast in a moderately warm place, but
not where it will be heated perceptibly, and let it stand until the
whole is very light. Seal up the can and the day before you are
read}' to make bread, fill the can full of lukewarm potato water and
add another half cup of sugar. Let the can stand for about twenty-
four hours. Beat the foaming white yeast and use a pint, or half
the can, for four small or three large loaves of bread. Use as much
lukewarm water as you do of yeast, and mix the bread at once,
kneading it thoroughly. Seal up the can of yeast, set it away and
a day before the yeast is needed fill up the can again with lukewarm
potato water, in which the potatoes were boiled, and a half cup
sugar, and it is ready for use again when it is risen.
GRAHAM BREAD— Mrs. Baldwin
Stir into a quart of water (warm in winter and cold in summer)
enough wheat flour to make a soft batter, also a cup of yeast. Let
rise overnight. In the morning add salt, one-half tea cup molasses,
one teaspoon soda in cup of boiling water and enough Graham
flour to make batter thick enough to pour into well greased tins.
Let rise very light and bake in moderate oven.
8 BREAD
POTATO CAKES— Mrs. Eldredge
One quart flour, one cup mashed potatoes, one half cup butter,
two teaspoons baking powder, little salt. Rub butter in the flour
dry, then add potato, milk enough to moisten. Roll out an inch
thick, cut with biscuit cutter and bake in moderate oven.
RICE GEMS— Mrs. Wilkinson
One heaping cup flour, two-thirds cup cold boiled rice, one and
one-half cups sour milk, one tablespoon butter, one egg, pinch salt,
one teaspoon soda. Beat hard and bake in buttered gem pans, in
hot oven about twenty minutes.
GOOD BROWN BREAD— Mrs. A. Faught
One cup Indian meal, one cup of rye, one cup of wheat flour,
one cup sour milk, one-half cup molasses, one teaspoon salt, two
teaspoons soda. Steam four hours and then put it in the oven a
little while.
BISCUIT -Mrs. Jas. H. Laughlin
One quart flour, one teaspoon soda, two teaspoonfuls of cream
tartar and one teaspoon salt. Sift all together. Rub in one table-
spoon lard, mix with sweet milk to soft dough and bake imme-
diately.
CORN MEAL GEMS— Mrs. Bryant
One egg beaten well, one and one-half tablespoon sugar, two
tablespoons melted butter, one cup milk, one heaping cup white
flour, one scant cup corn meal, one and one-half teaspoons baking
powder, pinch of salt. Bake in gem pans about twenty minutes.
POP-OVERS— Mrs. Dornin
Two eggs, two cups milk, two cups flour, pinch of salt. Bake
in very hot well greased gem pans in hot oven.
BOSTON BROWN BREAD-Mrs. MaKee
Two cups cornmeal, one cup flour, two cups sweet milk, one
cup sour^ milk, one cup syrup, one teaspoon soda, one tablespoon
salt. Boil three hours in a two quart pail in a kettle of boiling
water.
BREAD 9
BOSTON BROWN BREAD— Mrs. Wilkinson
Mix two cups Yankee Rye meal, one cup yellow corn meal,
one cup whole wheat flour. Add tablespoon salt and sift. Dissolve
level teaspoon soda in about two tablespoons warm water, add it to
one and a half pints sour milk or butter-milk. Then add to this one
cup of molasses. Thoroughly mix; pour over dry ingredients,
mixing well. Pour into greased two-quart molds, cover tight, and
steam five hours. Lift out, allow to cool, and bake half an hour.
BREAKFAST MUFFINS— Mrs. Meacham
Three eggs, one breakfast cup of milk, one tablespoon melted
butter, one tablespoon sugar, a pinch of salt, two heaping teaspoons
of baking powder. Beat the eggs well and mix with the milk; put
melted butter with the above ingredients, mixing in flour enough to
make batter. Bake in round tins, and when almost done wash the
tops of each with a feather dipped in milk.
POP-OVERS— Miss Lawghlin
One cup milk, one cup flour, three eggs, one teaspoon salt.
Beat thoroughly and cook in hot oven.
COFFEE CAKE— Mrs. Voss
One cup brown sugar, one cup butter, one-half cup molasses,
two eggs, one cup strong cold coffee, one teaspoon soda, two tea-
spoons cinnamon, one teaspoon cloves, one cup raisins or currants.
Add the fruit last rubbed in a little of the dry flour. Bake about
one hour.
CORN BREAD (NEW ORLEANS)— Mrs. Baldwin
One and one-half pints corn meal, one-half pint flour, one table-
spoon sugar, one teaspoon salt, two heaping teaspoons Royal Baking
Powder, one tablespoon lard, one and one-quarter pints milk, two
eggs. Sift together corn meal, flour, sugar, salt and powder; rub
in lard cold, add eggs (beaten) and the milk. Mix into a moder-
ately stiff batter; pour from bowl into a shallow cake-pan. Bake
in rather hot oven thirty minutes.
MARYLAND BISCUIT— Miss Annie Laughlin
Rub one tablespoon butter and one tablespoon lard into one
quart sifted flour, one teaspoon salt, milk enough to make a stiff
lO BREAD
dough. Use the hands in mixing dough. When the milk, flour and
shortening have been thoroughly mixed, flour the bread-board, lay
dough on it and beat it with rolling pin until it blisters and cracks
loudly. This beating will occupy at least one half hour. When
the blisters are abundant, tear off" pieces of dough as large as an
egg, mold with hand in the form of a biscuit. Prick the top of
each biscuit with fork and bake in moderate oven.
TREMONT HOUSE ROLLS-Mrs. A. Faught
Take two quarts of flour, add one teaspoon salt; make a hole
in the middle and put into it one tablespoon of sugar, butter about
the size of an egg, one pint of boiled milk and one teacupful of
yeast. Do not stir, but put them together and knead fifteen minutes.
Set in a cool place for six hours and then roll out about one-half
inch thick and cut with a biscuit cutter. Moisten one edge with
butter, and fold together like rolls; lay in the pan so they will not
touch. Set for half hour in a warm place to rise and bake in quick
oven.
FRENCH ROLLS— Miss Laughlin
At noon scald one pint of new milk and let cool. Sift two
quarts flour into which rub two tablespoons butter and then make a
hole in the center. Stir a spoonful of yeast and two tablespoons
sugar into your milk, then put all into the center of flour. Let it
stand several hours until foaming, then mix in all the flour; cover
and set away over night. In morning knead it down and set to rise
again. Roll out not too thin, spread over with butter, and cut in
rounds lapping one edge. Do not place the rolls near together in
the pan. Let them rise about two hours, then bake in quick oven
about twenty minutes.
MUFFINS— Mrs. A. Fau^ht
One pint new milk, one egg, one tablespoon sugar, one table-
spoon butter, half teaspoon salt, half cup home-made yeast. Mix
with flour until a very stiff batter is formed ; leave in a warm place
over night and bake in the morning in rings.
CORN MEAL GEMS— Mrs. Jas. H. Laughlin
One egg and one tablespoon sugar beaten together, one cup
sweet milk, one heaping cup corn meal, two tablespoons flour in
which one teaspoon ful of baking powder has been well mixed, and
a pinch of salt. Stir well and bake in hot gem-pans.
SOUPS ^ ^
^
^
"Appetite comes with eatiug, says Augeston."
— Rabelais.
SOUP STOCK
To a two-bit shin of beef I add what beefsteak and other meat-
bones I may have, add six quarts of water, cover tightly, and boil
gently all day. Strain at night and set away to cool. The next
day skim the fat from it and if the stock is not a thick jelly, put it
on the stove and boil still longer. This should make three quarts
of rich jelly, to which you can add rice, barley, macaroni, vermicelli
or vegetables, or whatever you fancy, as a flavoring. (The fat I
skim from the soup I put on the stove and boil until it is trans-
parent, pour it into a small pan or tin and use it in the place of
butter or lard for cooking. It is much superior to butter or lard for
frj'ing or shortening.)
BEAN SOUP— Mrs. Ford
Wash and boil your beans with a piece of salt pork. When
the beans are soft take them out and press through a colander, then
put them back in the water they were boiled in, together with four
hard boiled eggs quartered and half a lemon sliced, a little pepper
and salt. Boil up and serve.
ASPARAGUS SOUP— Miss Laughlin
Boil two bunches of asparagus one half hour. Put one quart
milk on stove, press tender stalks through colander into milk.
Thicken with two tablespoons flour rubbed into one tablespoon
butter. Let come to a boil and serve hot. Season with pepper and
salt.
CREAM OF TOMATO SOUP— Mrs. A. L. House
One quart milk, one can tomatoes strained, one teaspoon of soda
in tomatoes just before removing from the stove. Butter size of an
egg, salt and ca3^enne pepper to taste, two crackers rolled fine. Heat
milk and tomatoes separately. Mix in tureen just before serving.
OYSTER STEW— Mrs. R. H. Thomson
One can of best cove oysters, one quart sweet milk, one tablespoon
12 SOUPS
butter, two tablespoons flour, salt and pepper to taste. Strain the
liquor from the oysters and to this add the milk. When it has
reached the boiling point thicken with the flour into which the
butter has been rubbed. When this has boiled, pour over the oysters
w^hich are in the soup tureen and serve immediately.
POTATO SOUP— Mrs. Eldredge
Four medium sized potatoes cut in very small pieces. Pour on
one quart boiling water, little salt, pepper and good slice of butter.
Let boil until soft. Rub through a sieve. Just before serving add
one teaspoon of flour mixed with cold water, two cups of milk and let
boil up once.
ONION SOUP— Mrs. Bryant
Slice and fry six large onions until quite brown, add two quarts
rich milk, one tablespoon butter, one teaspoon cayenne pepper and
salt to taste. Thicken wdth two tablespoons flour mixed with cold
water. Serve very hot.
SPLIT PEA SOUP— Mrs. R. H. Thomson
One cup split peas, one and one half lbs. lean neck of beef f no bone),
two thin slices of salt pork, three quarts cold water. Wash and soak
peas for an hour, cut meat in small pieces. Put all together in soup
kettle and cook for three hours, you may have to add some boiling
water at the last. When done thicken with one tablespoon of flour
rubbed smooth in one-half cup of creamy milk; strain and serve
with toast bread cubes.
CREAM CELERY SOUP— Miss S. E. Polhemws
Take the root and several stalks of celery cut in small pieces, cover
with water (being careful not to use too much) add a lump of butter
and salt and pepper. Boil until celery is tender, then add a quart of
milk and let come to the boiling point. Take three or four slices of
bread cut in small squares and fry in a little butter to a light brown,
place in tureen and pour the soup over them.
BEAN SOUP— Mrs. R. H. Thomson
One large cup of small white beans, two lbs. lean neck of beef.
Soak the beans over night and boil three-fourths of an hour, changing
water twice. Put the beans into the soup kettle with meat, cook until
the beans cannot be found, and the meat to shreds. Salt and pepper
to taste, add a cup of creamy milk, strain and serve. This is also
nice wdth toast cubes instead of crackers.
l^loll «i^ fe^ ^ ^^
^i
"The silvery fish,
Grazing at large in meadows submarine,
Fresh from the wave now cheers
Our festive board."
— A non
FISH— Miss Laugfhiin
Pick to pieces, fish previously boiled, season with salt, pepper, and
butter, mix in rolled crackers or bread crumbs, cover with cream and
bake.
CREAMED SALMON— Miss Laughlin
Make a white sauce of one half pint milk and as much cream, two
tablespoons butter and two tablespoons flour. Melt butter, stirring
in flour and diluting with hot cream and milk. Season with salt,
cayenne, and nutmeg. To this add a can of nice salmon freed from
skin and bone. Stir until hot and serve in little individual cases.
FILLETS OF FISH WITH BECHAMEL SAUCE
Miss Annie Laugfhiin
Slice salmon or any white fish; fry lightly in butter for six
minutes, then dip in beaten egg, roll in crumbs, season, dot thickly
with butter and place in a good oven for fifteen minutes. Serve with
a sauce made by melting one tablespoonful of butter, rub smoothly
in this one of flour, and dilute with a half-pint of stock made from
chicken or veal; season nicely, lift out fish, sprinkle thickly with
minced parsley and pour the sauce over. You can prepare the fish
beforehand, cooking it only ten minutes, and then merely place in
the oven to heat while the soup is being served. The sauce will
keep if stood in a vessel of hot water.
ENTREES ^
^
^
"The turnpike road to people's hearts I find
Lies through their mouths, or I mistake mankind."
—Br. IVokot.
PATTY SHELLS-Mrs. Bryant
One pint flour, two teaspoons baking powder, half teaspoon
salt. Sift all together. One-half pound good butter, work half the
butter by degrees into the prepared flour and mix with a little more
than a gill of cold water or enough to make a stiff dough. Rollout
the paste and strew over it a part of remaining butter, divided into
little pieces dredged with flour. Roll up dough like jelly roll, and
roll out again. Repeat latter process once more and add remaining
butter. Roll one-half inch thick, cut into rounds two inches in
diameter. Press a small cutter one inch in diameter on each round
a quarter of an inch deep. Place on buttered tins and bake brown.
CHICKEN AND OYSTER PATTIES-Mrs. House
Put two tablespoons butter and three of flour, one-half tea-
spoon salt and one-fourth teaspoon white pepper on the fire, and
when melted and mixed well, add one pint cream or rich milk. Stir
until it thickens, then add one pint diced chicken. Simmer five
minutes, then add one pint oysters (drained), and cook until edges
curl. Fill heated patty shells and serve.
OYSTERS A LA RICHELIEU— Mrs. A, L. House
Put one tablespoon of butter in chafing dish. When melted
add one-fourth teaspoon paprika, two tablespoons chopped celery
and two dozen large oysters free from liquor. Cook, and when
plump add four tablespoons of sherry and serve on hot buttered
toast.
DEVILED CRAB-Mrs. A. L. House
One crab, two hard boiled eggs chopped fine, two (2) table-
spoons cracker crumbs rolled very fine, juice of one lemon, two
tablespoons sherry, red pepper, salt ; mix well. Butter size of an
egg ; flour to thicken. Cook, then thin with milk and season with
salt, spoonful mustard and mace. Mix well with the crab, sift over
cracker crumbs and cover with bits of butter. Heat in oven until
nice brown.
MEATS ^ ^
^
^:^-
"Some hae meat and canna eat,
And some would eat that want it,
But we hae meat, and we can eat,
Sae let the Lord be thankit."
— Burns.
RULES FOR COOKING MEATS
Put all salt meats in cold water; all fresh meats, excepting for
soups, into hot water, then cook slowly. All roast meats, excepting
veal, are put dry into a very hot oven; veal requiring a little more
moisture. When well browned, add hot water; and when about
half done, salt. Never salt meat until partially cooked. Rare
meat requires about fifteen minutes to the pound. Baste all roasts
frequently. Roast beef requires a hotter oven than any other meat.
MOLDED VEAL-Miss Laughlin
Ten cent knuckle veal and boil until it can be pierced with
fork. Take from liquor and cool. When cold cut into small pieces.
Have ready three hard boiled eggs. Slice eggs lengthwise. Com-
mence b}' putting slices of e%g in mold, then meat and alternate in
this wise until all is used with an occasional all clove and pepper
corn. When all is ready pour over the liquor w^hich is boiling hot,
and has been freed from grease or settlings. Set away to cool.
Serve cold cut in slices. If liquor seems too thin, add one teaspoon
Knox Gelatine.
DUMPLINGS— Mrs. Miller
To each cup full of sifted flour add one teaspoon of baking
powder, add a little salt, sift until thoroughly mixed, then add half
as much milk \as flour (by measure) and beat a minute. Drop by
spoonfuls into the stew, cover tightly and boil twelve minutes.
STUFFING FOR A TURKEY
For a turkey weighing from eight to ten pounds allow one loaf
of stale baker's bread, one quart of oysters, one lemon, two roots of
celery and one-quarter of a pound of butter. It is taken for granted
that the turkey is thoroughly cleaned and wiped drj^ before putting
l6 MEATS
the stuffing in. Crumble the bread till very fine ; season with
pepper and salt. Drain the oj^sters, setting the liquor aside. Now
take a very sharp knife and peel ofiF the outer rind of the lemon,
being careful not to have any of the bitter and tough white skin
left on. Cut the peel in very small bits, chop the white part of the
celery very fine, adding the butter and the juice of the lemon.
Mix the ingredients mentioned, stirring until thoroughly mixed ;
then proceed to stuff body aud crop. A turkey of the size spoken
of requires at least two hours baking, and it should be basted
frequently ; the liquor of the oysters should be put in the pan when
the pan is first set in the oven, and this is to be used in basting.
The giblets and livers should be cooked in a basin on top of the
stove, then chopped fine, and when the gravy is made, add them
to it.
VEAL OR BEEF LOAF— Miss Annie Laughlin
Three pounds chopped veal or beef, three well beaten eggs, salt
and pepper to taste, one-half cup butter. Powdered cracker to
make the above the consistency of dough. Make into a loaf and
bake until done, basting with butter. Use hot water to moisten
the ingredients if it is too dry to mold with hand.
BOILED TONGUE— Miss Annie Laughlin
Soak tongue over night and boil four hours in milk and water,
peel and place on platter ; garnish with parsley.
VEGETABLES ^
^
^
CANNED CORN— Mrs. Jas. Laughlin
Use one ounce tartaric acid to eight quarts corn. Cut corn
from cob, use sufficient water to cook corn. Dissolve the acid in a
little water, stir well into corn just before putting into can and seal.
BAKED TOMATO AND EGG PLANT— Mrs. House
Take a deep earthenware dish, pour into it a cup of cream,
cut several slices of egg plant very thin, salt well, and line the dish
with them; slice two large tomatoes, place a layer of .these on the
egg plant, next a layer of spaghetti (.cooked); sprinkle with grated
cheese, pieces of butter, salt and pepper; cover this with layer of
tomatoes, salt well and sprinkle with chopped green pepper and a
top layer of egg plant, which also salt and pepper well. Cook
gently an hour and half in a slow hot oven.
CREAMED SQUASH— Miss Annie Lau^hlin
Bake Hubbard Squash in the oven and when done, scrape from
shell and place in a granite kettle on the stove; add sweet cream,
salt, pepper and butter; beat to a cream and serve hot.
TO BAKE SWEET POTATOES— Mrs. Dwinelle
Boil until almost done, then pour off water and stand them in a
hot oven about fifteen minutes. Remove skins and serve.
SWEET POTATOES AU CARAMEL— Miss Laughlin
Boil sweet potatoes, peel and cut in long strips, lay in a baking
dish that can be sent to table, dredging with two tablespoons flour,
two teaspoons cinnamon. Dot with four tablespoons butter cut in
bits, sprinkle w4th four tablespoons sugar, and pour over all a cup of
hot water. Bake until brown.
l8 ■ VEGETABLES
CORN PUDDING— Mrs. Compton
Dozen large ears of sweet corn, one quart of sweet milk, three
eggs well beaten, butter size of an egg, salt and pepper to taste.
Mix altogether and bake in a moderate oven until the milk and eggs
are thick.
CORN SOUFFLE— Mrs. A. L. House
One can corn (chopped fine), one pint milk (scant), two eggs,
salt to taste, one-half teaspoon yeast powder, one tablespoon of
flour stirred into the milk. Beat eggs very light, add to the other
ingredients. Put all into a buttered pudding dish and bake about
forty minutes. To be eaten immediately.
CREAMED POTATOES— Miss Polhemos
Peel the potatoes and boil till well done. Place on the stove a
little milk or cream in which you put a lump of butter ; let this
come to the boiling point. Mash the potatoes until there are no
lumps; salt to suit the taste, then add the hot milk and beat until
creamy ; add a white of egg beaten stiff, put in a dish and set in
oven until the top is slightly browned. Serve at once, as it will
spoil them to wait long. Use a dish for the baking that can be
brought to the table.
SPINACH A LA CREME— Miss A. Lau^hlin
Boil the spinach ; drain off and press out all the water ; chop
and heat, with two spoonfuls of thick cream, one of butter and
seasoning to suit taste, dredging with a spoonful of flour as you
stir. Serve in small mounds on piece of buttered toast, with a
poached egg on top.
POTATOES SCALLOPED RAW— Miss S. E. Polhemus
Cut the raw potatoes in thin slices; butter a baking dish and
put a layer of potatoes, salt and pepper and bits of butter ; repeat
until dish is full. Pour over all until it is covered, sweet milk or
cream, and then bake.
SALADS ^ ^ ^
^
^
"To make a perfect salad there should be
a spendthrift for oil, a miser for vinegar, a
Wise man for salt, and a madcap to stir the
ingredients up and mix them well together."
' — Spanish Proverb.
POTATO SALAD— Mrs. Harvey
Slice cold boiled potatoes enough to fill a quart dish ; salt and
pepper to taste. Chop two small onions very fine and add to
potatoes. Put half a cupful of vinegar and one teaspoon of butter
in a pan and let it heat gradually. Beat the yolks of two eggs well,
pour into a cup, and fill the cup with thick sweet cream. Beat
well together and stir in hot vinegar. Stir constantly till it reaches
the boiling point, then pour it immediately over the potatoes and
mix thoroughly.
CHICKEN SALAD-Mrs. J. H. Faught
Boil two young chickens until very tender, cut into shreds (do
not chop). As much celery and white tender part of cabbage as
will measure as much as the meat, chopped fine.
DRESSING.
Boil six eggs, chop the whites, mash yokes with t.wo table.spoons
mustard, one teaspoon black pepper, one-half teaspoon cayenne.
Scald one cup vinegar, into this stir one cup butter and yolks of
eggs. When thick, take from fire and cool. Then stir into other
ingredients with four tablespoons olive oil, several hours before
serving.
FRESH FRUIT SALAD— Miss Laughlin
One-third box Cox's gelatine and one pint of hot water soaked
for an hour. When ready, pour over either prepared peaches, sliced
bananas, strawberries, blackberries, grapes, plums, oranges or a
combination of any two of the fruits; sugar to taste and flavor to
judgment. Set aside in cool place.
20 SALADS
CREAM SALAD DRESSING-Mrs. Dwinelle
Yolks of two hard-boiled eggs, one teaspoon of salt, small
one-half teaspoon mustard, one tablespoon sugar, two tablespoons
vinegar, two tablespoons thick sweet cream to each egg. Beat all
thoroughly.
SALAD DRESSING-Mrs. Bryant
One teaspoon mustard, yolk of one egg. Mix well and add,
drop by drop, olive oil and lemon juice, alternately. Season with
cayenne pepper and salt.
DRESSING FOR APPLE AND NUT SALAD-Mrs. Eastwood
Four tablespoons vinegar, two well-beaten eggs, butter size of
an egg, one teaspoon made mustard, two and one-half scant salt-
spoons salt, one-quarter teaspoon red and white pepper, one
teaspoon sugar, equal amount whipped cream. Let vinegar come
to a boil; stir in egg until it thickens; cool; stir in seasoning and
add cream just before serving. Use equal amounts chopped apples
and walnuts.
SALAD DRESSING— Miss Annie Laughlin
Place on stove one-half pint vinegar, one tablespoon butter;
heat slowly but not boil. When hot, stir into it this mixture: two
thoroughly beaten eggs, one teaspoon salt, one-half teaspoon
mustard, one-half teaspoon pepper, one tablespoon flour, one table-
spoon sugar. Turn into hot vinegar and let thicken, stirring all
the time. Set aside to cool. , Thin with sweet cream. Keeps well if
kept in cool place.
SALAD DRESSING-Mrs. Dwindle
Mix a tablespoon of dry mustard and a heaping teaspoon of salt
to a stiff paste with a little vinegar. Into this beat thoroughly one
egg. Then pour in best olive oil, about a wineglassful at a time,
stirring it in well each time till quite smooth before adding more ;
continue until a generous one-half pint has been used, when the
mixture ought to be thick like cake batter. Add Cayenne pepper
to taste and one wineglassful of vinegar, stirring until smooth.
This will keep in a tightly covered jar in a cool place for some
time. ,
SAT. ADS 2 I
SWEETBREADS SALAD— Miss Laughlin
Soak sweetbreads one hour in cold water and parboil twenty
minutes. When cool, slice thin, rub the bottom of dish with sliced
onions. Arrange leaves of lettuce on it, put on sweetbreads and
more lettuce and pour mayonnaise over all.
CABBAGE SALAD— Mrs. R. H. Thomson
One cup vinegar, one cup water, one heaping tablespoon butter,
one tablespoon sugar, one tablespoon corn starch, one-half teaspoon
mustai^d, yolks of two eggs. Place water, vinegar, salt and butter
in an enameled saucepan. When it boils, add mustard and corn-
starch, which has been moistened and rubbed smooth in one-half
cup cream. When this has boiled two or three minutes add the
well beaten yolks of the eggs. Let remain over fire a moment
longer and put aside to cool. Thin part of this with cream and a
teaspoon sharp vinegar and mix with cabbage which has been
shaved, not chopped.
MOCK CHICKEN SALAD— Miss S. E. Polhemus
Take three pounds of veal and boil till well done; when cold
chop fine; chop one head of celery, mix veal and celery well
together, season well with salt and pepper, toss up lightly with silver
fork; pour any good salad dressing over it, tossing and mixing until
the bottom of the mass is as well saturated as the top; turn into salad
bowl and garnish with the white of egg (boiled), cut into rings and
sprigs of bleached celery tops.
DUCK SALAD— Miss Annie Laughlin
Cut cold roast duck into dices. To six pints allow four pints
of diced celery and two pints mayonnaise, season duck with salt and
cayenne. Heap in dome. Mask with thick mayonnaise and put
stoned olives on and over it.
CHICKEN SALAD— Mrs. Sutherland
To furnish salad for thirty guests requires three large chickens.
Boil thoroughly, then remove the bones and chop the meat fine,
season to taste, mix w4th this the thoroughly blanched part of two
bunches of celery cut fine. When ready to serve pour over all the
following dressing, toss and mix well.
22 SALADS
DRESSING
Beat two eggs well, then add one teaspoon sugar, one-fourth
teaspoon salt, one-fourth teaspoon prepared mustard, one-third small
teacup sweet cream, one teacup vinegar. Place bowl containing
mixture in a pan of boiling water, stir until thick as cream. Season
with pepper according to taste.
CARNIVAL SALAD— Miss Annie Laoghlin
Boil unbroken string beans until tender, garnish a flat salad
dish with lettuce leaves; on one half of dish place beans laid
parallel, on the other sliced fresh tomatoes. Serve with mayonnaise
dressing.
TOMATO JELLY (SALAD)— Miss Annie Laughlin
Stew a can of tomatoes with a small sliced onion and salt and
pepper until reduced one half. Strain through fine sieve pressing
the pulp through. To two pints of juice add one teaspoon Knox
gelatine that has been soaked in a little water fifteen minutes, one
tablespoon taragon vinegar, season sharply with cayenne pepper.
When firm, cut in two inch squares, place on blanched lettuce leaf.
Turn into square dish to cool. When set, should be one inch thick.
Serve with either French or mayonnaise dressing.
LTi» ^1^ <S.Tc^ <x^^ 4i^^ <^J^ ^Tc^ ^T^ ^Tc^ ^Ti^ ^^ ^m
National of
Hartford
This great American Company was chartered under the
laws of the State of Connecticut, June 4, 1869, and was organized
and commenced business in November, 1871.
Its progress has been invariably prosperous and its agency
system now extends to all parts of the United States, including
our later acquisition, Hawaii.
At the close of 1871, its financial condition showed a Cash
Capital of $500,000, and Total Assets, $517,204.83. The close of
1899 — twenty-eight years — shows a Paid Up Capital of $1,000,000,
and Assets, $4,551,283.55. Its Net Surplus, over Capital and all
Liabilities, has increased from $5,613.16 at the close of 1871 to
$1,472,954.07 on December 30, 1899.
During this period, the National has disbursed to policy
holders for losses incurred, the enormous sum of $[4,984,664.58.
The income of the National for 1899 was $2,368,786.56.
MEAT SAUCES ^ ^
^
^
MINT SAUCE FOR LAMB— Miss Laughlin
One handful mint leaves and tender stems. Stir well^with one
cup sugar, one cup vinegar. Set on back of stove for one half
hour, stirring occasionally. When mixture is consistency of syrup
it is done.
MUSTARD SAUCE— Miss Annie Laughlin
One cup vinegar, one cup sweet cream, two tablespoons mus-
tard, one tablespoon salt, three eggs well beaten. Stir eggs, mustard,
salt and cream together. I^et vinegar come to boil, then stir in
mixture and let boil a few minutes, stirring all the while.
ONION SAUCE
One tablespoon butter, one tablespoon flour mixed with one
half pint soup stock; add one half dozen small onions which have
been boiled and mashed. Season with pepper and salt. For roast
duck or chicken.
CRANBERRY SAUCE -Mrs, Wilkinson
To two quarts of cranberries put one quart water. Let it come
to a boil, then mash all the berries. When this is done add one
quart sugar; let it boil fifteen minutes, stirring all the time; when
done sift through a colander; it will all go through but the skin.
Then pour into molds. It is better to do it the day before wanted
for' the table.
CRANBERRY SAUCE— Mrs. Delano
One quart cranberries, one pint sugar, one-half pint water.
Boil fifteen minutes. Do not strain.
PUDDINGS ^ ^
^
^
" IvOve ill a cottage aud cottage pudding with it."
COTTAGE PUDDING-Miss Laughlin
One cup sugar, one cup milk, two and one-half cups flour, two
eggs, two tablespoons butter, two teaspoons baking powder. Flavor
with vanilla and bake in shallow pan.
SAUCE
One pint boiling water, one tablespoon flour moistened and
boiled in water, two tablespoons butter, two tablespoons sugar
creamed together. Pour on boiling water, boil up and flavor with
nutmeg and lemon juice or tablespoon sharp vinegar.
PLUM PUDDING- Mrs. Wilkinson
One cup molasses, one cup brown sugar, one cup sweet milk,
two cups finely chopped suet, two eggs, one cup currants, three
cups chopped raisins, four cups flour, one teaspoon cinnamon, one
teaspoon cloves, one teaspoon allspice, one teaspoon soda. Boil in
double boiler four hours and serve with hard sauce.
EGGLESS PLUM PUDDING-Mrs, MaKce
One heaping cup of bread-crumbs, two cups flour, one cup suet
chopped fine, one cup raisins or prunes chopped fine, one ciip
molasses, one cup sweet milk, one tablespoon soda, one teaspoon
salt, one teaspoon each cloves and cinnamon. Boil two and one-
half hours in a two quart pail set in a kettle of boiling water.
SAUCE
One-half cup sugar and one tablespoon cornstarch mixed well.
Then add one cup boiling water and one teaspoon lemon, boil ten
minutes.
26 PUDDINGS
COFFEE JELLY— Miss Annie Laughlin
One package Knox's gelatine dissolved in one pint cold water.
Stand one hour. Put two cups strong coffee and one pint of sugar
in a quart cup, add gelatine soaked and fill measure with boiling
water. Stir well and strain. Pour in mold. Serve with whipped
cream and sugar.
PLUM PUDDING— Mrs. Purrington
One pound flour, one pound of bread crumbs, one pound suet
chopped fine, one pound citron, one pound sugar, two pounds cur-
rants, two pounds raisins (seeded), five eggs, three teaspoons baking
powder mixed with flour, one cup brandy, one tablespoon cloves,
one tablespoon allspice, two tablespoons cinnamon, two grated nut-
megs, add a little water in mixture, boil six hours. Either cook in
small cake pans in a steamer or sprinkle pudding cloth with flour,
put the pudding in and tie up as tight as possible. Put a plate-in
bottom of your pot to keep the pudding from burning. These will
keep some time.
FRUIT PUDDING-Mrs. Bryant
One half dozen bananas, one-half dozen oranges, two lemons,
one can pineapple, one box gelatine, soaked in three-quarters cup
cold water until dissolved, then add three-quarters cup boiling water.
Sweeten to taste and set away to harden.
COTTAGE PUDDING— Mrs. Voss
One heaping pint flour, one-half cup sugar, one cup milk, one
teaspoon soda, dissolved in the milk, one tablespoon butter, two-
teaspoons cream tartar, flavor with nutmeg. Bake in a moderate
oven. Cut in slices and serve warm with wine or brandy sauce or
sweet sugar sauce.
DRIED PEACH PUDDING -Mrs. Dwinelle
Put some slices of bread in the oven and dry until they are
very crisp, making about a bowl of crumbs. Add to these crumbs
an equal quantity of stewed peaches, two or three eggs, one pint of
milk, one-half cup sugar and bake about twenty minutes, browning
a little. It should not be milky. Eat either hot or cold with a
sauce made of sugar and lemon juice.
PUDDINGS 27
STEAMED PUDDING— Mrs. Meacham
One cupful of suet chopped fine, one cupful molasses, one cup-
ful currants washed and dried, one cupful sour milk, one teaspoon
soda, a little salt and flour. Mix well, using flour enough to make
a stiff dough. Pour into a mold and steam three hours.
BANANA CREAM— Mrs. Bryant
Five ripe bananas, remove skin and pound the fruit with five
ounces white sugar. Whip one-half pint cream to stiff froth and
add mashed fruit and one-half glass sherry wine and juice of one
lemon. Mix well together and add one-half ounce of dissolved
gelatine. Set in a mold to cool and harden. Serve with cream.
SUET PUDDING-Mrs. J. H, Faught
One half cup suet (chopped), one cup raisins, two-thirds cup
molasses, one and one-half cups sweet milk, two cups flour, one
heaping teaspoon soda. Steam two hours.
SAUCE
One-half cup butter, one cup sugar, one cup cream, one-half
nutmeg, three eggs well beaten. Cream, butter and sugar well to-
gether, then add other ingredients.
SNOW PUDDING— Mrs. Dwindle
Soak one-half box of Cox's gelatine in one-half pint of cold
water, set it on back of stove until dissolved. Add one-half pint of
boiling water and just before it hardens beat well with the whites of
three eggs, one cup sugar, and a little lemon juice. Put this in a
mold. When served pour over it a custard made of one pint of milk,
yolks of three eggs, two-thirds cup of sugar and one teaspoon
vanilla.
FAVORITE PUDDING-Mrs. Sutherland
Beat two eggs light, add one cup milk, one cup breadcrumbs,
one cup finely chopped sour apples, one cup currants, one cup sugar.
Bake brown and serve with sauce.
STRAWBERRY SPONGE— Mrs. Bryant
One quart strawberries, one-half package of gelatine, one and
one-half cups of water, one cup sugar, juice of one lemon, whites of
four eggs. Soak the gelatine two hours in one-half cup of the water.
28 PUDDINGS
Mash strawberries and add half the sugar to them. Boil remainder
of sugar and the cupful of water gently for twenty minutes. Rub
strawberries through a sieve. Add gelatine to the boiling syrup
and take from fire immediately, then add strawberries. Place in
pan of cold water and beat five minutes. Add the well beaten whites
of eggs and beat until thickens a little. Pour in mold and set away
to thicken. Serve with cream.
RICE PUDDING— Mrs, Dwindle
One cup rice (uncooked), one cup of sugar, nine cups milk,
butter size of walnut, salt and nutmeg, raisins if desired. Bake one
and three-quarters or two hours. To be eaten cold. The oven
should not be too hot, should cook slowly and stirring it several
times in the first hour is well. Everything is in the baking.
SPONGE PUDDING-Mfs. House
One teacup flour, one-half teacup sugar, one pint sweet milk.
Boil all together till thick, then add three-quarters cup of butter.
Beat to a froth, and separately, the whites and yolks of eight eggs.
Stir well together and bake in a pudding dish set in a pan of water
nearly an hour,
SAUCE
Rub to a cream one cup powdered sugar and one-half cup
butter. Add by teaspoonful, one-half cup sherry, and set in a dish
of hot water to dissolve.
STRAWBERRY PUDDING— Mrs. Bryant
Make a custard of one quart milk, one cup sugar and yolks of
four eggs; flavor with vanilla. Slice one stale plain cake and cover,
the bottom of a dish with it. Moisten with custard ; over this put
a layer of preserved strawberries, then another layer of cake, then
custard, then strawberries. Repeat until your dish is full. Make a
meringue of the whites of two eggs, and color with some of the
strawberry juice. Spread on top and serve with cream.
POOR MAN'S PUDDING— Mrs- Dwinelle
Four cups flour, one cup milk, one cup chopped suet, one cup
New Orleans molasses, one cup raisins, one-half teaspoon of soda
dissolved in a little water. Citron and currants if you wish, and salt.
Boil three hours in tin with stem through center and tie cover on
tight. To be eaten wdth hot sauce.
PUDDINGS 29
STEAMED APPLE ROLL— Miss Annie Laoghlin
One cup suet, beef or butter, two cups flour, later add flour
to make dough right consistency, two teaspoons baking pow^der,
pinch of salt, one cup sweet milk. Mix up soft dough and roll to
about one inch thick ; spread on this two cups hashed apples.
Spread over apple, plum or cherry preserves. Jelly and raisins take
place of preserves. Roll up and put in buttered mold and steam
three hours.
SAUCE
Butter, sugar, little flour heated together ; pour on boiling
water; add a little vinegar and nutmeg.
PRUNE PUDDING-Mrs, Eldredgc
Soak forty prunes in cold water over night. When w-ell
swollen, pour ofi" the water and cover with boiling water ; let boil
for twenty or thirty minutes. When soft, pour off water and rub
prunes through a sieve. Put three tablespoons of sugar in this and
then add the well-beaten whites of six eggs. Mix well and bake
about thirty minutes in a moderate oven. Serve with cream.
TROY PUDDING— Miss Annie Laughlin
One cup raisins, one cup chopped suet, one cup molasses, one
cup sweet milk, three and one-half cups flour, one teaspoon soda,
cinnamon, nutmeg. Boil in pudding dish three hours. Serve m ith
either brandy or hard sauce.
TAPIOCA CREAM— Mrs, Eldredge
Two tablespoons tapioca soaked in one cup of water about an
hour. One pint milk in double boiler, when hot pour in the tapioca
and let cook for one hour. Pinch of salt, yolks of two eggs, into
which beat one cup sugar. Then mix well with a little cold milk
and pour into the hot milk, stirring a few minutes. Beat up the
whites of the eggs and stir into the mixture after removing it from
the fire. Add one teaspoon vanilla and set away to cool.
INDIAN 'AND APPLE PUDDING— Mrs. Wilkinson
One-half cupful Indian meal, one-half cup molasses, one quart
milk, one teaspoon salt, one and one-half tablespoons butter, one
pint pared and quartered apples, one-quarter teaspoon ginger, one-
quarter teaspoon grated nutmeg. Put the milk on in double boiler.
30 PUDDINGS
when it boils, pour gradually on the meal; return to boiler and cook
half an hour, stirring often. Add molasses, butter, seasoning and
apples; butter pudding dish, pour in mixture and bake slowly three
hours.
APPLE DUMPLINGS -Mrs. A. K. Voss
Make a rich biscuit dough. Roll out a piece of dough as thin
as pie crust and cut in squares large enough to cover an apple. Put
into the middle of each piece, two apple halves pared and cored. Put
a pinch of cinnamon and a spoonful of sugar on the apples and lap the
dough around them; lay the dumplings in a well buttered dripping
pan. Put a piece of butter on each, and sprinkle over a large handful
of sugar and turn in a cupful of boiling water. Bake in a moderate
oven three-quarters of an hour. Serve with pudding sauce.
STRAWBERRY SHORT CAKE— Miss Laughlin
One cup sugar, one-half cup butter, one egg, one cup sweet
milk, three cups flour, two teaspoons baking powder. Bake in
layers; serve with sauce hot.
SAUCE
One and one-half cups sugar, one-half cup butter, one pint
strawberries mashed until juicy. Beat butter and sugar to cream,
then stir in the berries and beaten whites of two eggs.
CHARLOTTE RUSSE-Mrs. McKisick
One pint whipped cream, one-half pint milk, one-half gill of
wine, two-thirds cup gelatine, four eggs. Boil milk and gelatine
until latter is dissolved. Beat yolks with four tablespoons sugar,
mix into the gelatine, add whites well whipped and last the cream.
Line a deep glass dish with sponge cake and fill with above mixture.
PUDDING SAUCE-Mts. Parloa
One cuptul butter, two cups powdered sugar, whites of two
eggs, five tablespoons wine or three of brandy, one-fourth tea cup
boiling water. Beat the butter to a cream and gradually beat the
sugar into it. Add whites of eggs, unbeaten, one at a time and
then the brandy or wine. When all is a light smooth mass add the
water, beating in a little at a time. Place the bowl in a basin of hot
water and stir until smooth and frothy, about two minutes.
HARD SAUCE-Mrs. Bryant
One-third cup butter, add gradually one cup powdered sugar
and two tablespoons cream or milk, drop by drop. Add one-third
teaspoon vanilla.
PIES ^ ^ ^ ^
"No soil upon earth is so dear to our eyes,
As the soil we first stirred in terrestrial pies."
— Holmes.
PUMPKIN PIE -Mrs, Estinghausen
One cup pumpkin, one cup milk, one-half cup sugar, two eggs,
one rolled cracker, cinnamon and ginger to taste. This makes one
large pie.
LEMON PIE FILLING— Mrs. McKisick
One and one-half cups sugar, yolks three eggs, two lemons, one
and one-half tablespoons corn starch, with a cup and a half of boil-
ing water poured on it, a little salt. Cook above mixture until it
begins to thicken, then pour it in the pie and cook again in the oven
until brown, then add the whites with four tablespoons of sugar
whipped in them. This will make one thick pie. •
MOCK MINCE PIE-Mrs. Wood
One cup sugar, one cup raisins, one cup of clabber milk. Spices
and one teaspoon flour, tablespoon vinegar and little salt.
MINCE MEAT— Miss Laughlin
One-half pound suet chopped fine, two pounds beef and two
pounds apples chopped, one cup sugar, two pounds raisins seeded,
one-half pound currants, two cups boiled cider, two cups juice of
sweet spiced fruit, one piece candied lemon peel, one piece citron (cut
fine) , one teaspoon salt, little cinnamon, one teaspoon nutmeg and
allspice, a few raisins left whole, one cup vinegar.
GREEN TOMATO PIE-Mrs. Wood
One pint minced tomatoes, one pint minced tart apples, two
cups sugar, one-half cup strong vinegar, two tablespoons flour, one
teaspoon each of cloves, allspice, cinnamon, nutmeg and black
pepper. (I sometimes add one teacup raisins, which is an improve-
ment.)
APPLE MERINGUE PIE~Miss Laughlin
Stew seven apples until soft, while hot add one tablespoon
butter, two tablespoons sugar and mash well. Beat four eggs, leav-
ing out the whites of two, and stir into hot apple. Flavor with
nutmeg and lemon juice. Bake with under crust as in custard pie.
When done, spread meringue made with whites of two eggs and one
tablespoon of sugar, over top and return to oven to brown.
FROZEN DAINTIES
^
^
"An't please your Honour," quoth the peasant,
This same dessert is very Pleasant."
—Pope.
ICE CREAM— Mrs. Sutherland
To make one gallon, take one quart rich cream, one and one-
half quarts milk, one and one-half cups sugar, one and one-half
teaspoons vanilla or other flavoring as preferred. Freeze, then pack
for one hour or more.
ICE CREAM— Mrs. Dwinelle
One quart milk scalded (not boiled), with three well beaten
eggs, one and one-half cups sugar and one-third box of Cox's gela-
tine first dissolved in bowl of milk. Put this in a cool place over
night. In morning add one quart of cream, two or three teaspoons
vanilla and either new milk or more cream, enough to fill one gallon
freezer within two or three inches of the top. Then freeze.
ICED TEA OR TEA PUNCH— Miss Annie Laughlin
Juice of three oranges and three lemons. Juice and pulp of one
pineapple shredded finely with a silver fork; over this pour two
cups sugar, add six lumps sugar rubbed briskly over the peel of the
lemons and oranges; one quart strong cold tea, half ceylon and half
green and one quart of Apollinaris Water, or ice water. Pour all
this over a large lump of ice in a punch bowl and throw in one pint
of any fresh fruit in season — strawberries, raspberries or currants.
FROZEN PUDDING— Mrs. Bryant
One generous pint milk, two cups granulated sugar, scant one-
half cup flour, two eggs, two tablespoons gelatine, one quart cream,
one pound French candied fruit, four tablespoons wine. Let milk
come to a boil. Beat the flour, one cup of sugar and the eggs to-
gether and stir into the boiling milk. Cook twenty minutes and
add gelatine, which has been soaking one or two hours in water,
enough to cover it; set away to cool; when cool add wine, sugar and
FROZEN DAINTIES 33
cream; freeze ten minutes, then add fruit and finish freezing. Take
out beater, pack smoothly and set away for an hour or two. When
ready to serve, dip the tin in warm water, turn out cream and .serve
with whipped cream heaped around it.
PINE APPLE SHEE^ET— Miss Laughlin
One can pineapple, one pint sugar, one pint water, two table-
spoons gelatine (Cox's), juice of three lemons. Boil sugar and
water ten minutes, cool, add gelatine which has been dissolved in
cup of water one hour. Add pineapple and lemon juice. At last
add beaten whites of two eggs and two tablespoons Jamaica rum.
Freeze.
NECTAR— Mrs. Sutherland
Take the pulp and juice of one dozen naval oranges, one and one-
half dozen large bananas mashed to a smooth paste, one pineapple
chopped fine, one cup shredded cocoanut, one and one-hall cups
sugar. Freeze.
MY DOCTOR^S ICE CREAM— Miss Laughlin
One tablespoon gelatine soaked in one cup of milk one hour.
Beat one egg yolk with one cup sugar, add one cup cold milk and
stir this with cup of milk and gelatine. Put on stove and bring to
scalding point, stirring well, and set away to cool. Take sufiicient
cream to nearly fill freezer (three pints) and whip with egg beaten
until light, not stifi", add another cup sugar. Add prepared ingred-
ients and flavor. Beat well and then add whites of seven or eight
eggs beaten light. Freeze.
PLOMBIERE— Miss Laoghlin
Take the above receipt of ice cream and after the cream first
begins to freeze add glazed fruit (sliced) of peaches, apricots, cherries,
and pineapple.
AMBROSIA— Mrs. Sutherland
One dozen sliced bananas, one-half dozen oranges sliced very
thin, one can pineapple chopped fine, one cup sugar. Mix thoroughly
and serve ice cold.
CAKES ^ ^ ^
^
^
"Aye, to the leaveuing, but here's yet in the word hereafter,
the kneading, the making of the cake, the heating of the
oven, and the baking. Nay, you must stay the cooling,
too, or you may chance to burn your mouth."
— Shakespeare.
APPLE JELLY CAKE~Mrs. McKisick
One and one-half cups sugar, one-half cup butter, one-half cup
milk, three eggs, white of one left out, two and one-half cups flour,
two teaspoons yeast powder. Bake in layers.
FILLING
One large grated apple, one lemon (grated rind and juice), one
large cup sugar, one egg. Boil till jelly (ten or fifteen minutes).
NUT CA^KE—Mfs. A. Faught
One cup butter, one cup sugar, one-half cup milk, three cups
flour, three eggs, one cup raisins, one cup walnuts (do not chop
them but break them in pieces), one-half teaspoon soda, one teaspoon
cream tartar. Bake two hours. Put walnuts on the frosting.
NUT CAKE— Mrs, McKisick
One cup butter, two cups sugar, one cup milk, three cups flour,
four eggs, two teasj^oons baking powder, two cups finely chopped
walnuts.
CREAM PUFFS— Mrs. A. Faught
Melt one-half cup butter in a cup of hot water and while boiling
beat in one cup flour. Take from fire and when cold stir in three
eggs one at a time without first beating them. Drop mixture on
tins in small spoonfuls and bake in a moderate oven.
FILLING
One and one-half cups milk, two eggs, four tablespoons flour,
sugar to taste and flavor with vanilla. Beat up eggs and sugar, and
CAKES 35
Stir in the milk with flavoring and when it comes to a boil, stir in
flour mixed smooth in a little milk, cool and fill puffs by opening
them a very little.
BELMONT CAKE— Mrs. McKisicfc
One cup butter, three cups sugar, four eggs, one cup sweet milk,
five cups flour, two pounds raisins, two teaspoons baking powder,
one teaspoon cloves, one teaspoon cinnamon, one teaspoon nutmeg.
Boil raisins fifteen minutes; when cold, flour them well to prevent
them from falling. Bake one hour. This will make two loaves.
LEMON COOKIES-Mrs. Eldredge
Two and a half cups sugar, two eggs, one large cup lard, one
pint milk, flour enough to make rather stiff dough, five cents
worth of baking ammonia dissolved in the milk, five cents worth of
oil of lemon. Bake in quick oven.
GINGER BREAD— Mrs. Tartter
One cup sugar, one tablespoon lard, one-half cup molasses, one
teaspoon soda, one cup sour milk, two cups flour, one teaspoon each
of ginger, cinnamon and cloves.
WALNUT WAFERS-Mrs. Eldredge
One cup brown sugar, two eggs, pinch of salt, three heaping
tablespoons flour, one cup chopped walnuts. One teaspoon for each
wafer dropped on buttered tins and on top of each wafer place half a
walnut. Bake in quick oven.
CREAM PUFFS— Mrs. Bryant
One-half pint hot water, four ounces butter, six ounces flour
(sifted), five eggs. Boil water and butter; and while boiling stir in
flour and beat until smooth; remove from stove and when lukewarm
add beaten yolks and then beaten whites of eggs. Drop on
buttered pans and bake in moderately hot oven. Fill with whipped
cream.
PLAIN DOUGHNUTS— Mrs. Tartter
One cup sugar, one cup sour milk with a scant teaspoonful of
soda, one or two eggs, one large spoon of melted butter. Nutmeg
for flavoring, flour sufficient to roll out.
36 CAKES
COOKIES-Mrs. Ford
Cream half a pound of butter and half pound sugar, add two
eggs, two tablespoons milk, then three-quarters pound flour and half
pound corn starch and two teaspoons baking powder. Mix into
stiff" dough, roll out quarter inch thick. Sprinkle over with sugar,
cut with round cutter; flavor to taste.
FRUIT CAKE— Mrs. MaKee
One pound sugar, one-half pound butter, five well beaten eggs
(reserve whites until the last), one teaspoon ground cinnamon, one
teaspoon ground cloves, one teaspoon ground allspice, one-half a
nutmeg, one teaspoon of soda in six cups sifted flour, one pound
each of currants and raisins, one-half pound citron, one cup shreded
cocoanut, one cup almonds or walnuts. Stir well, and just before
baking, add one cup thick sour cream. Bake slowly for three hours.
^ BRACKEN^ SPICE LAYER CAKE— Miss Annie Laoghlin
One-half cup butter, one cup sour milk, one and one-half cups
brown sugar, two and one-half cups flour, two eggs, one teaspoon
soda, cinnamon, nutmeg, cocoa and a little cloves. After all is
well beaten, add one teaspoon baking powder. Bake in layers.
FILLING FOR CAKE WITHOUT EGGS
Two cups sugar, butter size of egg, three-quarters cup sweet
milk. Boil twenty-five minutes, then beat until stiff.
ORANGE CAKE— Mrs. Dwindle
Two oranges, two cups sugar, two cups flour, one-half cup water,
five eggs, one-half teaspoon soda and one teaspoon cream tartar.
Use the juice and grated rind of oranges. This makes a good moist
sponge cake or a layer cake, by reserving the juice and rind of one
orange and whites of one egg to mix with powdered sugar for
spreading on each layer.
MARBLE CAKE-Mrs. J. ¥L Faoght
One-half cup butter, one cup brown sugar, yolks of four eggs,
one-half cup milk, one teaspoon (each) cinnamon, allspice, cloves,
two and one-half cups flour.
WHITE PART
One-half cup butter, one cup white sugar, whites of four eggs,
one-half cup milk, two and a half cups flour. Flavor with lemon.
CAKES 37
LEMON CAKE^Mrs. Harvey
Break two eggs into a common sized cup, and fill with rich
sweet cream. Turn into a mixing bowl, add one cup of sugar, one
cup flour, two teaspoons baking powder. Beat together thoroughly.
Bake in two pie pans, when almost cold, split with a broad bladed
knife and put in the following filling :
FII.LING
One cup boiling water, one cup sugar, two tablespoons corn
starch, mixed smooth with little cold water, butter size of a walnut,
yolks of two eggs and juice of two lemons. Have water boiling, add
corn starch, sugar and butter. Let boil until clear and then add
eggs and juice of lemon. Boil a few minutes.
SPONGE CAKE-Mrs. Dwinellc
Take the weight of ten eggs in sugar, add to this the yolks of
twelve eggs and beat to a froth. Add the juice and grated rind of
one lemon. Beat the whites of twelve eggs to a stiff froth and mix
them with the sugar and yolks. Beat the whole without stopping
for fifteen minutes, then stir in gradually the weight of six eggs in
sifted flour. As soon as the flour is well mixed in, turn into pans
lined with buttered paper (shallow pans). Bake immediately in a
quick but not too hot oven about twenty minutes.
SPICE CAKE— Mrs. Compton
Two cups sugar, one cup of butter, one cup sour milk, three
cups flour, one cup fruit (currants and raisins), three eggs, one
teaspoon cloves, one teaspoon cinnamon, one teaspoon nutmeg, one
teaspoon soda put in dry.
GINGER SNAPS-Mrs. Wood
Two cups sugar, two cups molasses, one cup butter or lard,
four eggs, six teaspoons soda, twelve teaspoons of ginger. Flour
enough to make a stiff dough.
CREAM CAKE— Mrs. Compton
One cup of sugar, one cup of cream and milk mixed, one egg,
two and a half cups flour, one teaspoon soda, two teaspoons cream
tartar, pinch of salt.
CREAM FOR FILLING
One cup sweet cream whipped, two tablespoons sugar, one tea-
spoon lemon. (I usually put lemon in cream and vanilla in cake.)
38 • CAKES
SOFT GINGER BREAD-Mrs. McKisick
One cup molasses, one-half cup butter, one cup brown sugar,
one cup sour milk, three cups flour, three eggs, one teaspoon soda.
Flavor with ginger and a little cinnamon.
CHOCOLATE CAKE AND FILLING -Miss Ella Wood
One cup sugar, one-half cup butter, one-half cup sweet milk,
one and one-half cups flour, two teaspoons baking powder. Whites
of four well beaten eggs, added last.
FILLING
Three-quarters cup grated chocolate, three-quarters cup sweet
milk, one-half cup sugar. Yolks of four well beaten eggs, one tea-
spoon vanilla. Boil until it strings from spoon.
APPLE FRUIT CAKE-Mrs. JcfL Maddux
Soak two cups of dried apples over night. In the morning
drain and chop fine, add one cup of molasses and let it boil slowly
for three or four hours, until the molasses thickens. Let stand until
cool, then add one and a half cups brown sugar, one cup butter, half
cup sour milk, one teaspoon cloves, one teaspoon allspice and one of
cinnamon, one teaspoon soda, three eggs, three and one-half cups
flour. Bake in two square or one five-quart tin. If baked in the
large tin, bake slowly for two and a half hours. A teaspoon of
baking powder added, makes the cake lighter.
DRIED APPLE CAKE— Mrs. A. Faught
One and a half cups brown sugar, one-half cup melted butter,
four eggs, four and a half cups flour, two and a half teaspoons soda.
Soak two cups dried apples over night, drain and chop fine in the
morning. Boil apples two hours in three cups molasses. Let mix-
ture cool then add two cups seeded raisins, cloves, cinnamon and
allspice to taste. Mix with first mixture and bake.
STRAWBERRY SAUCE FOR PLAIN CAKE-Mrs. Bryant
Beat one-half cup butter and one cup sugar to a cream. Add
the white of one egg beaten stiff and a large cup of ripe strawberries
mashed. Pour over plain cake and serve.
LEMON FILLING-Mrs. Miller
One cup sugar, one teaspoon flour, one tablespoon water, one
lemon, juice and peel, one egg. Boil until thick, in double boiler.
CAKKS 39
BOILED WHITE FROSTING— Mrs. Bryant
One pint sugar, just enough water to moisten it. Boil until it
strings from the spoon. Have the whites of two eggs beaten to a
stiff froth and pour drop by drop the hot syrup on it. Beat con-
tinually until thick enough to spread on cake. Flavor with vanilla.
ICING— Mrs. Tartter
Two cups sugar, butter size of an egg, three-quarters cup milk.
Boil about ten minutes, then beat until thick.
MARSH-MELLOW FILLING— Mrs. Bryant
Dissolve over night, three-quarters of a pound of marsh-mellows
in one-half pint cream. In the morning, beat until smooth and
spread between layers and on top of cake.
ANGEL CAKE— Miss Laughlin
Whites of eleven eggs, one and one-half tumblers (one and one-
half pints), sifted granulated sugar, one tumbler sifted flour, one tea-
spoon vanilla, one scant teaspoon cream tartar. Sift the flour four
times, then add cream tartar and sift again. Sift sugar four times;
mix flour and sugar and sift four times; beat the whites of eleven
eggs on a large platter until very light, add pinch of salt, vanilla
and three tablespoons cold water, beating continually. Sift in dry
ingredients, stirring just enough to take it all up. Bake about fort}^-
five minutes, using a new cake pan or a pan that has never been
greased. Do not open oven door until cake has been in fifteen
minutes. When done, take from oven and turn cake pan upside
down to cool, letting edge of pan rest on three cups. When cold,
take out of pan by loosening around edge with knife; then ice.
ICING
One and a half tumblers sugar, one-half tumbler cold water,
one-fifth teaspoon cream tartar. Stir until all melted and strain;
now place on stove and boil until it hairs. Do not stir while boiling.
When done pour in a platter and when partially cool, add one tea-
spoon lemon juice. Beat until cold; if icing gets too cold or stiff", set
platter on stove.
WALNUT CAKE— Mrs. M. E. Slusser
Whites of six eggs beaten light, one and one-half cups white
sugar, two cups flour, one-half cup sweet milk, one teaspoon baking
40 CAKES
powder, two cups walnuts chopped fine. Mix cake thoroughly and
then add nuts and bake in a moderate oven ; flavor with lemon.
ICING
One cup white sugar, enough water to dissolve it. Boil until
it strings. Pour over the beaten white of one egg while hot, beating
all the time.
LAURA^S BIRTHDAY CAKE— Mrs. Laughlin
One cup butter, one cup sweet milk, two cups pulverized sugar,
three cups flour, one-half cup cornstarch, four eggs, two teaspoons
baking powder, one teaspoon vanilla. Bake in loaf.
CHOCOLATE CAKE— Mrs. M. E. Slusser
Two cups white sugar, one cup butter, one cup sweet milk, two
cups flour, one cup cornstarch, whites of five eggs well beaten, one
heaping teaspoon baking powder.
FILLING
Two bars of Eagle brand chocolate dissolved, whites of two
eggs beaten stiff, two cups sugar, boil until it strings. Flavor with
vanilla.
COOKIES— Mrs. Voss
Two eggs, one and one-half cups butter, two cups sugar, one
cup milk, one teaspoon soda, two teaspoons cream tartar, flavor with
vanilla ; flour enough to make a stiff batter.
GINGER COOKIES— Mrs. Voss
One cup sugar, one cup molasses, one cup butter, one egg, one
tablespoon vinegar, one tablespoon ginger, one teaspoon soda dis-
solved in boiling water, mix like cooky dough, rather soft.
SCOTCH FRUIT CAKE— Mrs. J. H. Shearer
One cup butter, two cups white sugar, one cup milk, four cups
flour well sifted with two heaping teaspoons baking powder, nine
eggs beaten yolks and whites separately, one pound raisins, one- half
pound currants, one-quarter pound citron. Cream the butter and
sugar, add milk gradually, then beaten yolks of eggs, and lastly,
while stirring in the flour, the whites well whipped. Flavor with
one teaspoon each lemon and vanilla. Have raisins seeded and
citron sliced thin. Wash and dry currants before using, and flour
CAKES
41
all fruit slightly. In putting in pan place first a thin layer of cake,
then sprinkle in some of the three kinds of fruit, then a layer of
cake and so on, always finishing ofif with a thin layer of cake. Bake
in a moderate oven for two hours. (Tested by many and never
failed.)
DELLA^S CHOCOLATE CAKE -Miss Laughlin
One cup butter, two cups sugar, one cup sweet milk, three cups
flour, whites of seven or eight eggs, two teaspoons yeast powder,
one teaspoon vanilla. Bake in dripping pan.
FILLING
One cup chocolate, three cups sugar, three-quarters cup sweet
milk, three eggs. Mix thoroughly and boil twenty minutes. Let
it cool a little before putting on cake.
COCOANUT POUND CAKE— Mrs. Voss
One-half cup butter, two cups sugar, one cup milk, five eggs
beaten stiff, one teaspoon soda and two of cream tartar stirred into
four cups sifted flour. After beating all well together add a small
cocoanut grated. Line the cake pans with well-buttered paper.
Spread over the top a thin frosting sprinkled thickly with cocoanut.
NANNIE'S LAYER CAKE— Miss Laughlin
One-half cup butter, one cup milk, two cups sugar, three cups
flour, four eggs, two teaspoons baking powder. Flavor to taste.
Put sugar and flour in mixing bowl and stir well. Beat eggs
separately, add milk to yolks, add this to flour and stir well. Add
butter warmed and beat thoroughly. Now add baking powder, and
last cut and fold in the whites of eggs well beaten.
FAMILY FRUIT CAKE— Mrs. Brings
Three pounds dry flour, one pound sweet butter, one pound
sugar, three pounds stoned raisins, two pounds currants, three-
quarters pound sweet almonds blanched, one pound citron sliced
fine, twelve eggs, one tablespoon each allspice and cinnamon, two
tablespoons nutmeg, one teaspoon cloves, one wine glass wine, one-
half pint brandy (wine may be omitted, if desired), one coffee cup
molasses with spice in it, steep this gently twenty or thirty minutes,
not boiling hot ; beat the eggs very light, put fruit in last, stirring
it gradually ; also a teaspoon of soda dissolved in a tablespoon of
42 CAKES
water. The fruit should be well floured ; if necessary add flour
after the fruit is in. Butter a sheet of paper and line the pan, bake
three or four hours according to thickness of loaves, in a tolerably
hot oven and with steady heat. I^et it cool in the oven gradually.
Ice when cold. It improves the cake to add three teaspoons baking
powder to the flour. This is a fine wedding cake recipe, and can
be made smaller by taking one-third of all the ingredients required.
WHITE CAKE WITH CAROMEL FILLING
Miss Annie Laugfhiin
Whites of eight eggs, two cups white sugar, one cup butter, one
cup milk, three and one-half cups flour, one-half cup cornstarch,
two teaspoons baking powder. Bake in layers.
CAROMEL FILLING
One and one-half cups cream, one and one-half cups brown
sugar, three tablespoons butter, three tablespoons vanilla, two table-
spoons flour. Cook until thickens and spread between layers.
PICKLES ^ 'j« ^
^
^
"Peter Piper picked a peck of pickled peppers."
GRAPE PICKLES-Mrs. Jas, H. Laughlin
One gallon grapes, one quart vinegar, one quart sugar, two
tablespoons cinnamon, two tablespoons cloves. Free bunches of
muscat grapes (of withered grapes) and wash well. Now dip
several times into a kettle of boiling water and place in stone jar.
Boil sugar and vinegar together with spice which is tied up in thin
cloth and pour over grapes hot. Let cool and tie up well.
PICKLED GRAPES— Mrs. A. Faught
Fill ajar with layers of sugar and nice bunches of grapes, not
too ripe; fill one-third full of good cold vinegar and cover tightly.
PLUM JAM— Mrs, Dwinelle
To seven pounds of Damson plums, add four pounds sugar, one
pint vinegar, one tablespoon ground cloves and one small spoonful
whole mace. Put spice in a bag. Boil four hours over slow fire,
stirring occasionally.
PICKLED GREEN TOMATOES— Mrs. James Laughlin
One peck green tomatoes, one dozen onions. Slice tomatoes'
and onions, thin and sprinkle with one pint salt. Let stand over
night; next morning drain and cover with vinegar and one-quarter
pound of mustard seed and a few sticks of cinnamon. Tie up loosely
in cloth, one-half pound mustard, one ounce cloves, one ounce of
ginger. Let all simmer about twenty minutes.
TOMATO CATSUP— Mrs. Porrington
Twenty large ripe tomatoes, six good sized onions, three large
green peppers, three tablespoons salt, six tablespoons brown sugar,
three teaspoons ground cinnamon, two small teaspoons ground
ginger, one-half teaspoon 'ground cloves, six cups good vinegar.
Mash the tomatoes, chop or slice the onions and peppers. Mix all
44 PICKLES
in a porcelain kettle and boil till perfectly soft and when cool, rub
them through a colander and cook down to a proper consistency,
that of catsup, and bottle for use.
GREEN TOMATO PRESERVES-Mrs, Jeff. Maddux
Eight pounds of small green tomatoes (pierce each with a fork),
seven pounds sugar, the juice of four lemons, one ounce of ginger
and mace mixed. Heat altogether slowly and boil until fruit is
clear. Take from kettle in a perforated skimmer and spread on
dishes to cool. Boil syrup till thick, put fruit in jars and pour
syrup over hot. Keep in a cool dry place.
PICALILLI— Mrs. ), H. Faoght
Two dozen cucumbers, two heads cabbage chopped fine and let
stand over night with two cups salt mixed in it. Fifteen long green
peppers chopped fine, five dozen small silver onions. Soak peppers
and onions well in salt water, drain all thoroughly, two ounces white
mustard seed, two ounces celery seed, one ounce timmeric powder,
one-half pound mustard dissolved in vinegar, one-half pound brown
sugar, cover all with cider vinegar and boil thirty minutes.
CHILI SAUCE— Mrs. Baldwin
Two red peppers, eighteen ripe tomatoes, six large onions,
three cups of vinegar, two tablespoons salt, six tablespoons sugar,
one tablespoon mustard, one tablespoon cinnamon. Chop tomatoes,
onions and peppers fine. Boil one hour; then add vinegar, mustard,
salt and sugar. Seal well.
HYDEN SAUCE— Miss Laughlin
One gallon finely chopped cabbage, one-half gallon finely
chopped green tomatoes, one quart finely chopped onions, one pint
finely chopped green peppers. Remove seeds from green peppers^
sprinkle with a tea cup of salt. Let stand about six hours and then
bag and hang up to drain. Let hang all night. In morning place
on stove two quarts vinegar, two pounds brown sugar, two ounces
Tumeric, one tablespoon celery seed, one tablespoon cinnamon, four
tablespoons ground mustard. Heat to boiling and add the chopped
greens. Set on back of stove and simmer twenty minutes. Set in
small jars and cover with grated horseradish.
PICKLES 45
ADELE^S PICKLES— Miss Laughlin
Pick small cucumbers fresh from vine, put in a jar and cover
with water, allowing one pint of salt to one gallon of cucumbers.
Let soak over night. Next morning place one-half gallon of vinegar
on stove, let come to near a boil, put pickles in and let simmer about
ten minutes (be sure and not let them boil). At the same time put
on the stove in another kettle one-half gallon vinegar (more or less
according to how many jars are to be put up). To this vinegar add
one pint sugar, one-half teaspoon alum, two tablespoons black pepper,
mustard, ginger, cinnamon and mace. Tie spices up in a bag and
boil slowl}^ ten minutes. When pickles have simmered long enough
pack down in glass jars. Pour over the hot spiced vinegar, put in a
good piece of horseradish and five or six cloves to each jar and seal.
SPICED CHERRIES -Mrs. R. H. Thomson
Eight pounds Queen Anne cherries (stones removed), four
pounds sugar, one-half cup vinegar, and two tablespoons cloves,
just enough water to moisten sugar. Let them come to a boil, then
put in two tablespoons whole cloves tied in a thin cloth. In a few
minutes put in the vinegar, then remove the fruit into the jars and
let the S5^rup boil down a little. Pour into the jars and seal.
APPLE AND CRANBERRY JELLY— Mrs. Thomson
Two cups apple juice, one cup cranberry, three cups sugar.
When you are tired of making plain apple jelly, this is very pretty
and the flavor is excellent.
GEO. D. DORNIN,
Manager
PACIFIC DEPT.
GEO. W. DORNIN,
AssT. Manager
Spri9(jfield pire ^^ /T\ari9e
Ii75ura9ee Co/r^papy
^'The Standard'' {Boston) of Jamiary 2'jth, says:
"EXCELLENT SHOWING OF THE SPRINGFIELD F & M .
The largest fire insurance company chartered by the State of Massachusetts, the Spring-
field Fire and Marine, increased its assets during 1899, $132,281, making the total amount,
January 1, $4,906,939, and added $88,523 to surplus, giving it a surplus to policy-holders of
$3,18.5,092. Since organization in 1849, the Springfield has paid $26,316,489 for losses, its policies
ranking A No. 1. The growth of the company has not been spasmodic, but rather year by
year, each recurring annual statement showing a gain over the previous one. At the close
of 1899 the amount at risk reached $282,066,182. Premium receipts for the year were $1,692,182,
losses paid, $1,066,240, and dividends to stockholders, $150,000. The Springfield not only is
fortunate in its official statf, the members of which work in perfect harmony with President
Damon, but also in its ability to attract to itself agents of unquestioned loyalty, who contrib-
ute their full share towards upholding the banner of the Springfield and making its continued
success assured."
"The proof of the pudding
is in the eating," is an axiom
with all good housekeepers.
In like manner, we make
claim to the superiority of
good insurance companies
in the test which years of
service, steady accumula-
tions of reserve sufficient to
meet all emergencies, and
honorable dealing with
agents and policy holders,
present.
M^
f^n
The record of the
National Fire Insur-
ance Co. of Hartford,
Connecticut, and the
Springfield Fire and
Marine Insurance Co.
of Springfield, Mass.,
in all these respects,
is shown in the figures
presented in this vol-
ume.
CONFECTIONERY ^
^
^
"Swetts to the Sweet."
CREAM CANDY-Mrs, Bryant
Two coffee cups granulated sugar, one teacup hot water, one
large kitchen spoonful of glucose, pinch of cream tartar. Stir on
stove until sugar is dissolved, then boil without stirring until it
strings or threads from the spoon. Pour into platter, flavor with
one teaspoon vanilla and let cool for five or ten minutes, them beat
until it turns a white creamy mass.
UNCOOKED CREAM CANDY— Miss Annie Laughlin
Put the white of one egg in a glass. In another glass meas-
ure the same amount of water. Beat the egg to a not very stiff
froth. Now add the water and beat well. Add confectioner's
sugar until it is the consistency of soft dough. Divide into portions;
to some add chocolate, to some cocoanut, fruit coloring, chopped
nuts; flavoring each of these portions to suit the fancy. Mold these
into any desired form, if too drj?^ add a few drops of water.
FUDGE— Mrs. Wilkinson
One cup brown sugar, one cup white sugar, one cup milk, two
heaping tablespoons grated chocolate, piece of butter size of an egg,
one cup chopped nuts. Boil all together from twenty to thirty
minutes. Test by stirring a small quantity in a cup. Stir the
mixture while boiling constantly and also after taking off stove
— until it is cool.
PANOCHE— Miss Annie Lattghlin
One and one-half cups brown sugar, one half cup white sugar,
one tablespoon butter, two tablespoons milk; place these ingredients
in a granite pan, set over a good fire, and stir constantly for about
four minutes after it begins to boil. Test by dropping a bit in cold
water; if it gets tough, but not brittle, it is done; stir in one cup of
shelled peanuts and pour on buttered plates.
48 CONFECTIONERY
MAPLE SUGAR CREAMS— Mrs, Bryant
Three cups maple syrup, one large kitchen spoon glucose, a
pinch of cream tartar. Boil until it threads from the spoon; Pour
on platter and beat until cold. Reheat in double boiler or chafing
dish and drop by teaspoonfuls on buttered paper.
STUFFED DATES AND FIGS— Miss Laughlin
Prepare filling of whipped white of egg, stirred thickly with
chopped nuts and powdered sugar, a few drops of lemon juice or
sherry-brandy gives change to flavor. Stone dates and cut open the
figs. Put in a little filling, and press neatly together, sprinkle with
powdered sugar.
STUFFED DATES— Miss Laughlin
Chop fine any or several kinds of nuts, moisten them with a few
teaspoonfuls of sherry, brandy or orange juice, and sprinkle with
confectioner's sugar to make them stick together. Remove stones
from dates and press in a little of mixture. Roll in sugar.
SALTED ALMONDS— Mrs. Bryant
Crack and blanch your almonds, then dry with cloth. Have
ready a small pan with olive oil heated very hot. Drop in your
almonds, a few at a time and brown, stirring all the time. When a
good brown, take out and put in colander and sprinkle with salt. If
your olive oil is not burnt you can use it again.
Breakfast and Luncheon Dishes
^
^
"Dinner may be pleasant;
So may social tea;
But yet, methinks the breakfast
Is best of all the three."
—AnoH.
BAKED EGGS— Mrs. Dornin
Two cups of cold chopped ham, two tablespoons cracker
crumbs, moistened with water. Put in baking pan, making round
holes in the mixture; break into each hole one egg, season with
pepper, salt, and small pieces of butter. Bake in hot oven until eggs
are cooked, and serve hot.
CODFISH BALLS— Mrs. K,
Two cups salt codfish, one quart raw potatoes (six good sized
ones), two teaspoons melted butter, two eggs, one saltspoon pepper,
salt if needed. Wash fish and pick apart in cold water in one-half
inch pieces ; pare raw potatoes and cut into quarters, put potatoes
and codfish into boiling water, cook twenty-five minutes, or until
they are soft ; drain very dry and shake over the stove ; mash
together until you cannot distinguish one from the other ; beat eggs
light, mix into fish with pepper and butter ; work together with
masher until light. Have fat very hot, make mixture into small
balls with floured hands, and cook in wire basket until a rich brown.
Drain on brown paper before serving.
GERMAN TOAST— Miss Laughlin
Take stale bread, slice, dip in sweet milk and lay in baking
pan. Over this pour four, five or six well beaten eggs, seasoned
with salt, pepper and one teaspoonful of cornstarch. Bake a few
minutes and serve hot.
EGG TOAST— Miss Laughlin
Slice stale bread and dip in sweet milk ; now dip in well beaten
eggs and fry quickly in hot lard. Serve immediately.
50 BREAKFAST AND LUNCHEON DISHES
EGGS AND TOMATOES SPANISH— M, R, R,
(THREE PERSONS)
Three tomatoes, three bell peppers, six eggs, one tablespoon
butter, little Worcestershire sauce, salt and a little sugar. Take
three firm ripe tomatoes, three mild bell peppers ; peel tomatoes and
slice, also slice peppers. Put in hot frying pans, the butter, add toma-
toes and peppers, also a little salt and a pinch of sugar. When tender,
break over this six eggs — do not break the yolks. Season with a
dash of Worcestershire.
SAUTED CHICKEN A LA REGENCE— Miss Laughlin
Joint young chicken, roll in flour and fry. Remove from fat
when done. Stir in two tablespoons flour and dilute with one-half
pint stock made from trimmings of chicken or beef, one gill mush-
room juice and one gill cream. When all is smooth, boil up and
add half can of chopped mushrooms, and pour over the fried
chicken. This is a most delectable dish.
MINCED TURKEY WITH POACHED EGGS— Mrs. Dornin
Take all small pieces of cold turkey, the quantity you wish,
add to it some celery chopped very fine, season with pepper and
salt. Put a little butter in hot frying pan, put above mixture in
and moisten with turkey gravy or soup stock. Drop as many eggs
as needed in boiling water, when done have the meat arranged on
pieces of buttered toast. Spread meat away from center and put
one egg in place on the toast. Cold lamb, chicken or other meats
are good fixed this way.
CHEESE FONDU— Mrs. Wilkinson
One-half cup rich cheese grated, one-half tablespoon butter,
one cup hot milk, one egg, one salt-spoon salt, one-half salt-spoon
pepper, one cup soft bread crumbs. Melt the cheese and butter in
the hot milk, add the egg, well beaten, the seasoning and crumbs.
Bake in a quick oven until brown.
POT ROAST OF LIVER— Miss Laughlin
Cut two in squares of liver and drop into an iron kettle that has
had two tablespoon fuls of lard or drippings in it and made very
hot. Stir the liver often and when browned, pour in two pints
water, salt, pepper and an onion. Cover and simmer until done.
Thicken gravy with cracker crumbs.
BREAKFAST AND LUNCHKON DISHES 5I
LUNCH DISH— Mrs, Porcher
One cup chopped cold beef or chicken mixed with one and one-
half cups cold rice, two hard boiled eggs chopped fine, little gravy,
small piece butter, pepper, and salt, water enough to moisten it.
Put in'frjdng pan and stir with fork until light, and then brown.
CHICKEN AU SUPREME— Miss Annie Laughlin
Cut the chicken as for frying; salt, pepper and flour each piece
as it is laid in the spider with hot lard and butter, fry to a light
brown, dredge in two tablespoons flour, cover with hot water,
simmer slowl}^ until tender. lyift out chicken and finish the sauce
with seasoning to taste and half-pint minced mushrooms. Place
chicken in deep dish and pour on sauce.
GARDEN PEPPERS STUFFED WITH MEAT— Mrs, Bryant
Take two cups of cold beef, mutton, chicken or veal and chop
fine. Mix with equal amount rice (boiled) or breadcrumbs, one
chopped onion, salt and pepper. Remove tops and seeds from six
bell peppers, then scald and wash. Fill with meat mixture and
stand in baking pan, add one-half cup of soup stock or water, two
tablespoons of butter and bake in slow oven one hour, basting often.
HAMBURG LOAF— Mrs. R, H, Thomson
Two pounds of Hamburg steak, one quart of bread crumbs, one
heaping tablespoon butter, salt and pepper to taste. Put all in a
mixing bowl and pour into it boiling water, stirring until it is well
mixed and quite moist. Put into a long narrow baking pan and
bake three-fourths of an hour; if the loaf is thick give it fifteen
minutes more.
STUFFED EGGS— Miss Laoghlin
Boil fresh eggs about fifteen minutes, when cold, remove shell,
cut in halves. Now mash yolk with silver fork, add salt, pepper,
celery, salt and salad dressing. Cream well and fill white cups.
BAKED HARD BOILED EGGS— Mrs, Bryant
Six hard boiled eggs cut in thin slices. Place in a baking dish
with alternate layers of grated cheese, sprinkled with pepper and
salt. Cover the top with a layer of bread crumbs dotted with butter,
and bake fifteen minutes; brown well and serve hot.
52 BREAKFAST AND LUNCHEON DISHES
CHICKEN PIE
Two nice tender chickens, one sweetbread, two dozen raw
oysters and one onion. Stew the chickens with the onion — the
latter must be taken out whole. Season with salt, pepper and
butter, thicken with flour and add one cupful of sweet cream, then
set aside to cool. Stew the sweetbread, and when cold, cut in thin
slices. Make a nice puff paste, line your dish and place a cup in
center. Next lay the chicken and sweetbread in the dish and strew
oysters evenly over them. Cover with upper crust, make a small
hole in the center and bake.
SPANISH STEW— Miss S, E. Polhemus
Take a good sized round steak, cut into small pieces and fry
with an onion until nicely browned. Dredge with flour and cover
with water. Add one quart of ripe tomatoes, salt, small red peppers
to suit the taste. Cook this until meat is thoroughly done, at least
two hours.
LANCASHIRE PIE— Miss Laughlin
Take cold meat, beef, veal or mutton, chop fine and season as
for hash. Take hot mashed potatoes ready for table. Place layer
of meat, then potatoes, meat, then potatoes. Potatoes come last.
Smooth with knife and place in oven. Bake until brown and serve
in same dish.
A LUNCH DISH— Miss Laughlin
Nearly fill a pudding dish with cooked macaroni. Make a
hole in center and put in chopped cold roast, mutton or steak which
has been seasoned. Pour over all the juice of cooked tomatoes.
Cover whole with bread crumbs, over which pour gravy or melted
butter.
CORN OYSTERS-Mts. Dwinelle
Grate six ears of corn ; mix with the grated corn one table-
spoon of flour, yolks of two eggs, and a little salt. Beat all well
together, then fry in the shape of oysters in fresh lard or butter.
MEAT SCALLOP— Miss Annie Laughlin
Cracker crumbs, macaroni, cold meat, gravy or soup stock.
Boil macaroni until soft. Take pudding dish, cover bottom first
with cracker crumbs, then a laj^er of meat cut fine and seasoned
BREAKFAST AND LUNCHEON DISHES 53
with pepper and salt. Then a layer of macaroni, bits of butter,
then a layer of crumbs, meat, etc., until dish is filled, but crumbs
last. Pour over all gravy ; milk would do if no gravy. Bake
about three-quarters of an hour.
MEAT AND TOMATO fSCALLOPED)
Made the same as meat scallop, ripe tomatoes taking the place
of macaroni. Season with pepper, salt, butter, and add no gravy
or milk. Last laj^er is to be tomatoes and bread crumbs. Bake in
moderate oven.
CURRIED EGGS— Mrs, Bryant
Mix one tablespoon of cornstarch or wheat flour and one tea-
spoon of curry powder to a smooth paste with a little cold milk.
Pour this into one pint boiling milk, stirring until it thickens.
Break an egg carefully in a saucer, slip it into the boiling liquid and
let it poach until it sets (about two minutes). Have ready squares
of buttered toast, and as the eggs are cooked, lift them out and lay
one on each. When all done, pour remaining liquid around them.
MEAT POT PIE
Cut meat in small pieces, stew in water in which is cup of milk.
When tender add one egg and one tablespoonful of butter, salt and
pepper. Crust as for pie.
POTATOES A LA DUCHESSE
Mold out potatoes into cakes, size of biscuits. Glaze with
beaten egg and bake to light brown.
OYSTER ON TOAST
Chop fine fifteen oysters, add salt and pepper and a little nut-
meg, one gill cream, one tablespoon flour. Place on buttered toast.
CODFISH BROILED-Mrs. Dornin
Cut pieces of white codfish in halves and soak over night.
Change water two or three times in evening and rinse in clear water
in morning. Dry on cloth, brush a little butter over each piece and
broil. Serve with lemon juice.
PRESSED HAM
Chop fine cold boiled ham, add a few spoonfuls of hot soup
stock and melted butter ; put in mold and press. When cold turn
out and slice.
54 BREAKFAST AND LUNCHEON DISHES
HAM CROQUETTES— Miss Laughlin
Chop fine cold cooked ham, one egg to each person. Beat egg,
mix with chopped meat, make into balls and fr}'^ in butter.
HASH ON TOAST— Miss Laughlin
Chop any cold meat, season and cook the same as hash. Have
ready bread nicely toasted and buttered. Place a spoonful of hash
on each slice, set in oven a few moments and send to table smoking
hot.
CHICKEN RICE PIE-Mrs, Porchcr
lyine a crock with four slices raw bacon ; around sides put cold
boiled rice. Fill bottom of dish with boiled chicken and six hard
boiled eggs. On top put good rich crust. Bake one hour and a half.
Serve hot.
EGGS ON TOAST— Miss Laughlin
Toast as many slices of bread as persons. Take as many eggs.
Separate yolks from whites and do not break. Beat whites to stiff
froth, place on the buttered toast, make a small hole and drop on
yellow and place in oven a few minutes.
PAULINE'S RICE PAN CAKES— Miss Laoghlin
Three cups rice, one-balf pint flour, two teaspoons baking
powder, one egg, one tablespoon sugar, milk to make batter not too
thin. Serve hot with maple syrup.
OMELET -Mrs. Briggs
Four eggs, salt to taste, two tablespoons cream. Beat the yolks
alone to a smooth batter, add cream, salt and pepper, lastly the
well beaten whites. Have frying pan very hot, put in a tablespoon
of butter which should instantly hiss. Follow it quickly with the
mixture and do not stir this after it goes in. Cook over a hot fire
and as the egg sets, loosen it from the edge of the pan without
breaking, turn half of the omelet over upon itself before turning
from pan upon a hot dish. Serve hot.
WAFFLES— Miss Lawghlin
Beat well the yolks of three eggs. To this add one and a
quarter cups sweet milk, one pint flour, one-half teaspoon salt, one
teaspoon baking powder. Sift flour and add the liquid gradually.
BREAKFAST AND LUNCHEON DISHES 55
Lastly, cut and fold the whites of the eggs beaten stiff. Serve with
syrup made as follows: One cup sugar, one-quarter cup water,
when thick add one tablespoon lemon juice and one teaspoon butter.
Do not boil after adding lemon juice.
CORN MEAL WAFFLES— Miss Laughlin
One quart buttermilk, three egg yolks (well beaten), one tea-
spoon soda, dissolved in a little warm water, little salt and corn
meal to make batter a little thicker than for pan-cakes.
-if a
For the Invalid^s Tray ^
^
^
"Simple diet is best, for many dishes bring many diseases,
and rich sauces are worse than even heaping several meats
upon each other." — Pliny.
NOURISHING DRINK— Miss Elk Wood
One teaspoon dry coffee in one cup milk brought to a boil.
Have ready a well beaten egg, add strained milk to the egg, sweeten
if desired.
CHEESE STRAWS— Miss Laughlin
Take a pint of flour and one-half pint grated cheese. Mix
them and make a paste with lard as you do for pies. Roll out in a
thick sheet, cut in strips half an inch broad and five or six inches
long, bake a light brown.
BEEF BROTH— Mrs. Baldwin
Trim off all the fat from one pound round steak, add three
coffee cups cold water, also salt and pepper and let simmer about
one-half hour or until there is a pint of broth. Strain through fine
sieve and serve hot.
EXTRACT OF BEEF BLOOD
Catch in bowl warm beef blood and let stand until it clots,
which will not be long. Now take out and lay on a clean and
smooth board and cut in narrow strips, tilt board and stand in hot
sun. In a short time all watery substance will have run away and
that left is dry and will crumble. It must crumble or it is not
ready, rub in palm of hand until a fine powder, sift through fine
wire sieve, bottle and it will keep for years. This can be taken in
plain soup or dry as most acceptable to patient; the strength
gained is wonderful. When cutting to dry, cut in as narrow strips
as possible. To be given to any person with little strength or
vitality.
roR THK invatjd's tray 57
GRAPE JUICE— Mrs, Wm, Woolsey
Take Zinfandel grapes and run through a cider mill. Put juice
in earthen jars, where it stands over night. Next morning pour
into preserving kettle only what looks clear, rejecting sediment,
which is the sugar that ferments. Put kettle on fire and bring juice
to a good boiling point only. Skim if needful. Bottle while hot,
straining through a thin cloth. Seal bottles and keep in a dark
place.
BLACKBERRY CORDIAL
Pick over and \vash the berries, and drain ; place in double
boiler and let them steam, the water boiling well about them for
good thirty minutes. Turn them into a jelly bag and hang up to
drain ; do not squeeze the bag. To one pint of juice put one-half
pound sugar and boil five minutes. When cold add half as much
brandy as juice. Bottle and cork tight.
MUTTON TOAST
Cut in pieces one pound of mutton, the bony part is the best,
and put on the stove early, in one quart of cold water. Cook slowly.
When the meat is tender, strain the broth through a sieve and set
away to cool. After removing the grease that has risen to the top,
let the broth come to boiling, and add flour thickening, with a little
cream or butter. Meanwhile toast slices of white or brown bread ,
and dip in hot water to soften. Pour the stew over the bread, adding
the pieces of mutton.
OAT MEAL BLANC MANGE
Stir two heaping tablespoonfuls fine oat meal into a little cold
water and then stir in a quart of boiling milk ; boil a few minutes,
salt, turn into a mold. When cold, eat with jelly and cream.
PURE BEEF JUICE
Take good juicy round steak, remove all fat. Place in hot
skillet, sear both sides of meat, gash pieces with knife, place on
earthen plate, cover with another plate and set in hot oven. Let
remain until all juice leaves meat. One tablespoon of this juice is
equivalent to one cup of broth.
REFRESHING DRINK
Cover raspberries with vinegar and soak over night. Drain off
or squeeze out the juice, to every pint of which add one pound of
sugar. Let it simmer about fifteen minutes; when cool, bottle, and
when u.sed as a drink put in as much of it to a glass of water as''_is
palatable to the invalid.
Cooking Dried Fruits
To MAKE a most delicious conserve of either apples, apricots,
pears, peaches, figs or prunes, proceed as follows : Pick over
the fruit and wash it thoroughly but quickly. Put it in a
dish, earthen is preferable, at about noontime and, covering it
generously with water, allow it to soak during that afternoon and
night. In the morning take the fruit carefully out into a cooking
utensil — a granite-ware kettle or saucepan or an earthen crock — and
pour over it, being careful not to disturb the sediment at the bottom
the water in which it was soaked ; then cover the dish tightly and
set it either on the back of the range or in a moderate oven, where
it will quietly simmer, and let it remain there for eight or ten hours.
If you have an unreasoning sweet tooth, and must spoil things
with sugar, add that article not more than twenty minutes before
removing the cooked fruit from the range, and add it sparingly,
since, by this method of cooking, all the natural flavor and sacchar-
ine quality of the fruits are preserved, and nearly every one who is
privileged to taste them thus prepared readily concedes that they are
quite "suflBcient unto themselves."
Prunes and dried grapes become simply "idealized" under this
treatment — plump, smooth, juicy and generally delicious, and the
sliced or quartered fruits rival the daintiest and richest of preserve,
in their amber-hued translucency, as well as in flavor.
Verily, if the cooks and housewives would add to their little
bills of fares the dried fruits of California, cooked after the fashion
herein prescribed, the cry for "more" would be so loud and so
unanimous that all the State's broad orchards would be quite inade-
quate to supply the demand of even the home market.
Oakmcad Orchards.
Fulton P. O., Sonoma Count}-, Cal.
Geo. D. Dornin.
Table of Weights or Measures
(SELECTED)
WEIGHT
I quart of Sifted Flour (well heaped) i pound
I " " Unsifted Flour i pound, i ounce
3 coffee cups Sifted Flour (level ) i pound
4 teacups " " " i
1 pint Soft Butter (well packed) i
2 teacups " " " I
i'/^ pints Powdered .Sugar i
2 coffeecups " " (level) i
234^ teacups " " " I
1 pint Granulated Sugar (heaped) 14 ounces
i}4 coffeecups " " (level) i pound
2 teacups " " " I "
1 pint Best Brown Sugar 13 ounces
iX coflFeecups Best Brown Sugar (level ) i pound
2 X teacups " " " " I "
2 tablespoons (well rounded) Powdered Sugar or Flour i ounce
1 " " " Soft Butter i
3 " Sweet Chocolate, grated i "
2 teaspoons (heaping) Flour, .Sugar or Meal eqaial i heaping tablespoon
LIQUIDS
I pint contains 16 fluid ounces (4 gills)
1 teacupful equals 8 fluid ounces (2 gills)
4 teaspoonfuls equal i tablespoonful
2 teaspoonfuls equal i dessertspoonful
4 teacupfuls equal i quart
A common sized tumbler holds about one-half pint
1849 LARGEST FIRE INSURANCE CO. [ QQQ
Chartered by the State of Massachusetts
Incorporated 1849 charter perpetual
Springfield
Fire and Marine
Insurance Co.
OF SPRINGFIELD, MASS.
Annual Statement, January 1st, 1900
CASH CAPITAL = 1,500,000 DOLLARS
ASSETS
Cash on hand, in Banks and Cash Items $ 135,541 49
Cash in hands of Agents and in course of Trans-
mission 362,994 63
Rents and Accrued Interest 48,142 94
Real Estate Unincumbered 126,400 00
Loans on Bond and Mortgage (first lien) 647,800 00
Loans on Collateral Security 39, 525 00
Bank Stocks Market Value 589,155 00
Railroad Stocks '* " 2,391,630 00
Railroad Bonds " " 379. 500 00
United States Bonds " " 93,750 00
Miscellaneous Bonds " " 92,500 00
Total Assets $4,906,939 06
LIABILITIES
Capital Stock $1,500,000 00
Reserve for Re-insurance 1,476,584 27
Reserve for all unsettled Claims 245,262 45
Net Surplus 1,685,092 34
Losses paid since organization 26,316,489 49
A. W. DAMON, Presideut. CHAS. E. GALACAR, Vice-Pres. F. H. WILLIAMS, Tues
SANFORD J. HALL, Secretary. W. J. MACKAY, Asst. Sec'y.
Pacific Coast Department, San Francisco, Cal.
GEO. D. DORNIN, Manager GEO. W. DORNIN, Asst. Manager